This Creamy Paprika Chicken Skillet is a one-pan meal that the whole family will LOVE. Plus, it’s dairy free, grain free, low carb and whole30 compliant. You will find yourself making this over and over again!
Originally Posted: May 19th, 2016 | Updated: January 22nd, 2019
PAPRIKA CHICKEN RECIPE
Guess what? Even though it’s not listed in the title, this Creamy Paprika Chicken also has turmeric in it.
I am on a roll you guys. I am un-officially declaring it “turmeric month” on EverydayMaven.
Next week: Turmeric Tahini Salad Dressing so make sure you are signed up for my email list so you don’t miss that. It’s goooooooooooood.
Now, while I may be somewhat obsessed with turmeric, one of my other all-time favorite spices is paprika. I think it is because of my Bubby who lived with us growing up.
She wasn’t the best cook – not even close – and she pretty much put paprika on everything.
WHAT IS PAPRIKA?
Plain Paprika is made from dried and ground Capsicum peppers, usually mild in flavor and has a bright red color. Paprika is one of the most popular spices in the world and most often used in both Spanish and Hungarian cuisines for its bold flavor and beautiful color.
Spanish Paprika is usually made from Pimenton that is smoke-dried or placed on a grate above a fire. Once dried, the paprika is ground to a powder. Spanish Paprika has three main varieties.
Sweet; made from cherry-shaped peppers only without the seeds and ribs.
Bittersweet; made from long peppers that are a dark red color without the seeds and ribs.
Hot; made from spicy peppers and include the seeds and ribs when ground.
Paprika is the National Spice of Hungary so you know there are some serious options that originate from there. There are eight main varieties that vary in heat and color.
I miss it and miss her so I went a little crazy with this dish and made paprika the star and it’s pretty amazing. I have made this dish once a week since I first created it and my whole family loves it.
My older son even said it was his #1 favorite thing we ate last week. So now, you know, you must get to making this asap.
The prep time is very minimal (I’m talking 5 minutes), the dish cooks in one pan and if you have leftovers (which I bet you won’t!), it freezes and reheats well.
WHAT TO SERVE WITH PAPRIKA CHICKEN?
Great question! This is fantastic with plain rice. If you are following a low-carb diet or in the middle of a Whole30, cauliflower rice is a great option. I also really like this alongside mashed potatoes or mashed cauliflower.
Slammed for time? Serve a simple side salad of mixed greens, a pinch of Kosher salt and pepper and your favorite dressing!
Did you make this recipe? Please give it a star rating below!
This Creamy Paprika Chicken Skillet is a one-pan meal that the whole family will LOVE. Plus, it's dairy free, grain free, low carb and whole30 compliant. You will find yourself making this over and over again!
- 1 T avocado oil
- 1 pound boneless, skinless chicken thighs
- 2 T mild paprika
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1 cup grape or cherry tomatoes
- 1/2 large yellow onion halved and thinly sliced
- 1/4 pound baby spinach finely chopped
- handful fresh cilantro finely chopped
- 2/3 cup full-fat canned coconut milk
In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Toss until well coated.
Peel onion and thinly slice. Finely chop baby spinach and cilantro.
Heat a large 12" cast iron skillet over medium heat. Once hot, add avocado oil and then chicken. Cook chicken 5 to 6 minutes, undisturbed and then flip and repeat.
Add grape tomatoes and sliced onion. Gently toss to coat with spices.
Cook 5 to 7 minutes, until tomatoes, are soft enough to easily burst under the weight of a spatula or wooden spoon. Smash all of the tomatoes so they release their juices.
Add chopped cilantro and spinach along with coconut milk and mix well.
Reduce heat to low and continue cooking an additional 8 to 10 minutes until chicken is cooked through and the sauce has thickened a bit.
Serve over rice, cauliflower rice or gluten-free pasta and Enjoy!